Lentil Salad (Salade de Lentils) - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Lentils are a favorite dried legume in France and contain more protein than meat does. They’re used to make thick potage or an earthy salad such as this one. Try to serve this salad with grilled garlic sausage as the people do in the Alsace region of France.

[Credit: ©iStockphoto.com/ margouillatphotos]
Credit: ©iStockphoto.com/ margouillatphotos

Preparation time: 15 minutes

Cooking time: 20 to 30 minutes

Yield: 4 to 6 servings

1 pound du Puy or other small green lentils, picked over and rinsed

1 medium onion, peeled

6 sprigs parsley

1 bay leaf

1⁄2 cup vinaigrette

2 tablespoons Dijon mustard

Salt and pepper to taste

3 shallots, peeled and thickly sliced

  1. Put the lentils in a saucepan with the onion, parsley, and bay leaf.

  2. Cover with enough cold water so that the water is 1 inch above the lentils. Bring to a boil.

  3. Reduce the heat to a simmer and cook, covered, until the lentils are tender.

    The exact cooking time will depend on the lentils, but you can figure about 20 to 30 minutes. Drain and discard the onion, parsley, and bay leaf. Return the lentils to the pot.

  4. Combine the vinaigrette and Dijon mustard.

    Toss the lentils with the vinaigrette. Add the shallots and toss. Season with salt and pepper. Mound on a small platter or serving bowl and serve at room temperature. Garnish this salad with tomato and a sprig of parsley, if desired.